Pumpkin Doughnut Muffins

A couple of weeks ago I bought some pumpkins from a garden center.  One of the pumpkins was a pie pumpkin, which is the kind of pumpkin that you can puree and eat.  I didn't want to just eat the pumpkin by itself, so I asked Lara for a pumpkin recipe I could try.  This is the recipe she gave me.

They were delicious!  I couldn't get enough of them and thought they would make for a perfect Christmas morning breakfast! They're a little dense, but moist and delicious...especially fresh and hot out of the pan!  My roommates and I couldn't stop eating them. 

Recipe adapted from The Virtual Goody Plate 

Click here for printable recipe.

Posted by AnnaLisa


 The ingredients:

 10 T unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice (next time I will double both the nutmeg and allspice and add a teaspoon of cinnamon)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15 oz. can)
3/4 cup light brown sugar
2 large eggs

Sugar Coating:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

Directions:
Preheat oven to 350. Butter and flour 12 standard muffin cups.

Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk together buttermilk and pumpkin puree.

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

 

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 18-22 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in airtight container up to 1 day.)

  Makes about 15 muffins.

Enjoy!


Sign up on the right for free email updates or follow along with our Facebook page!

Read more...

Thanksgiving dinner for two, in less than an hour

I'm thankful that I normally have the whole day to cook and plan out my Thanksgiving dinner. However, I know that there are many out there who have to work, or don't have family close by to be with. Or maybe it's just you and your significant other so you don't want to make a big huge meal. Well, here is an easy Thanksgiving dinner for two, in under an hour. You can still have your stuffing, turkey, potatoes, and pumpkin and not stress about being at work or not having the time to cook.
The Ingredients for the turkey:
2 small turkey breasts (these turkey breasts were the size of a large chicken breast)
1 can turkey gravy
1/2 tsp poultry seasoning (or more to taste)
2-3 celery stalks
1 small onion
butter for sauteing onions and celery
1 tsp orange zest
1 pkg of your favorite stuffing mix

The ingredients for the sides:

2 good sized potatoes
1 bag ready to use salad (your favorite kind)
1 loaf french bread or package of brown and serve rolls
1 can cranberry sauce (jelly or whole)
or whatever you like to eat for your Thanksgiving

(sorry I forgot the picture, but you get the idea!)

The Ingredients for the pumpkin spice custard:**

15 oz can pumpkin
2 eggs (ignore the 4 in the picture)
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon (or less depending on your taste)
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of nutemeg
1/4 c molasses
1 c milk
6 ramekins 

The Directions:
The night before or the morning before you eat, soak your turkey in a brine. Mine fit in a 8 c Tupperware with about 4 c of water, 2 tbsp salt, and about 1/2 tsp poultry seasoning. You can also add a couple tablespoons of brown sugar and 1 tsp orange zest for added flavor. This will help your turkey retain some of its moisture while baking.  Let soak in the brine overnight or at least for 6 hours.

When it's time to bake, turn on oven to 350 degrees. Scrub and poke your potatoes. When the oven is ready put them in. These will take the longest to cook as they will take about 30-45 minutes.

Read the instructions on your stuffing and follow the directions for two servings. Mine called for 1/4 c chopped celery and 1/4 c chopped onion. Melt butter in pan and sauté onions and celery until almost soft (about 5 minutes). Add the stuffing (for 2 servings) to the butter mixture (my stuffing called for 2 cups of the mix). Mix well. Mix 1/4 of the can of turkey gravy and 1/2 cup of water and add it to the stuffing mixture to moisten it.Spread 1/4 of the can of gravy on the bottom of a 13x9 baking pan. Place the turkey breasts on top and rub with poultry seasoning and salt. Zest 1 tsp of the orange over the chicken breasts.
Pour the rest of the 1/2 can of gravy over the turkey breasts and then top it all off with the stuffing.Cover with tin foil and place in oven for 30 minutes. My turkey breasts were thin so they were definitely ready by then. If you need to, then insert in a meat thermometer and cook until the temperature reaches 165 degrees or the juices run clear. If you want the crispy top of your stuffing, then remove the foil during the last 10 minutes of the cooking time.

Once the turkey/stuffing is in the oven, start on the pumpkin custard. Grease 6 ramekins. (this recipe will make 6 or so, but let's face it, who's really going to stop at one?!)

In a medium bowl add the pumpkin, the sugar, the spices, the 2 eggs and the molasses. (hint: spray the inside of your measuring cup before measuring the molasses to make it easier to come out). Blend well. Add the milk and blend slowly until it's all mixed in. Pour into the greased ramekins. Place ramekins on another rack in the oven (like the rack with the potatoes) and bake for 20-30 minutes. (until a toothpick comes out clean. The custard will start to pull away from the edge a little.)
*IF you want an entire pie, this recipe will fill 1 deep dish pie crust (plus a ramekin or two, ) OR 2 smaller pie crusts. My favorite prepared crust is Mrs. Smiths frozen deep dish. Just keep in mind that it will push you over the hour limit, but put the pie in the oven when the potatoes and turkey come out and you will be able to smell the pie cooking while eating dinner.

Directions for entire pie:  Increase the temperature to 425 degrees. Put pie in the oven and after 15 minutes reduce heat back to 350 degrees.(without opening the oven door)  Continue cooking for about 30 minutes or until a toothpick comes out clean in the center.

** A quick note about my pumpkin pie recipe. This is my mother's and I grew up with this one my whole life. However, it does not have that major pumpkin flavor. While it is definitely pumpkin, all the added spices and molasses makes it more of a gingerbread flavor pumpkin pie. But I love it, because I'm not too keen on the whole squash flavor of pumpkin by itself.

If you're just using the ramekins, then when ready to serve, add some whipped cream and a gingersnap cookie, if desired.While the pumpkin custard and the turkey are cooking, prepare your salad, set the table, pour your cranberry jelly into a bowl (heat if desired), and then relax until the timer goes off.

When your timer goes off and everything is cooked (test temperature of turkey and clean toothpick in pumpkin) then remove it all and prepare to eat. In one hour you have made two turkey breasts cooked in turkey gravy, with stuffing, 2 baked potatoes, salad, cranberry sauce, and a bunch of little single serving crust-less pumpkin pies. No stress. Not a ton of clean up. And plenty of time to spend with your loved one, your friend, or your football game.

Read more...

Pumpkin Alfredo Cannelloni

I saw this recipe recently in my new Pillsbury Halloween cooking magazine.  I knew I had to try it.  It was easy to do and super yummy.  I'm always looking for a new way to eat pumpkin  and this was perfect on a cool fall evening.  

Click here for printable recipe.

Post by: Jen

Ingredients:

1 box cannelloni pasta tubes (or jumbo shells or manicotti shells)
1 1/2 c Parmesan cheese, divided
1 c pureed pumpkin ( not the pie mix)
1 c ricotta cheese
1 egg
1 tsp sage
1/2 tsp onion powder
salt and pepper to taste

1/4 c butter
1/4 c flour
2 c milk                                               OR a jar of already made Alfredo sauce
1 tsp garlic powder
pinch of nutmeg
salt and pepper to taste

Directions:
Heat oven to 375.  Spray 9x13 baking pan.

If you need to cook your shells, then cook according the the package just until they are a little soft and almost al dente.  OR if you're lucky enough to find" no pre-bake" pasta, then use that because it's much easier to fill.

In a bowl mix the pumpkin, 1 cup Parmesan cheese, ricotta cheese, the egg, the sage and onion, and salt and pepper.

Mix together until well blended.

Meanwhile, prepare your Alfredo white sauce (unless you have the already made sauce then skip this part).

For a more detailed description of making a white sauce, then check out the white sauce/cheese sauce tutorial here.

Melt the butter in a nonstick pan.  Sprinkle on the flour.

Stir the flour and butter together so that no lumps are there.

Add the milk and keep whisking until there are no lumps.   This is actually easier if your milk is hot.  Add the remaining Parmesan cheese and the garlic, nutmeg, salt and pepper.  Stir and heat through.  Feel free to add more Parmesan or garlic to taste.   When done, take about 3/4 c of sauce and spread it on the bottom of your baking pan.

Scoop the pumpkin mixture into a baggie (NOT a sandwich baggie but something stronger)

Snip a 1/2 inch hole in one of the corners of the bag.  Take your pasta tube or shell and fill it up with the pumpkin mixture by piping the pumpkin through the hole of the bag into the pasta.

Lay your filled pasta over the sauce in the pan.

Pour the remaining sauce over the pasta.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10 minutes more.

Serve immediately while hot.

Recipe (mostly) from : Pillsbury Halloween magazine 

Read more...

Mini Pumpkin-Chocolate Cheesecakes

Ever since I've been trying to make the kids' lunches healthier by avoiding preservatives and dyes and including mostly homemade items, I've been on the lookout for recipes to create my own convenience foods.  Foods that  store well, are easy to make,  and  not too messy. This fun little creation is one that I came up with one day when we were in the mood for something pumpkiny, but didn't want the standard pumpkin muffins. With an Oreo as a bottom crust and a sprinkling of mini chocolate chips scattered throughout, these were high on the fun and taste factors! Additionally, they were easy as can be to make and freeze well, which meant they were perfect for the kids' lunches!

You just beat the cream cheese, then add sugar, eggs, pumpkin, and cinnamon...

Toss 1/2 cup of mini chocolate chips with a teaspoon of flour and add to the batter.  The flour keeps them all from sinking to the bottom.  I made these twice--once without the flour and once with--and was surprised at what a difference it made. 

Place an Oreo cookie into the bottom of each lined cupcake tin.  (don't laugh at my very, very well used muffin pan.  It's almost 20-years-old and with daughter selling cupcakes as her business, it gets used an awful lot!)

Pour the batter over the Oreos and fill almost to the top of the papers.  Bake at 350 degrees for 22-25 minutes, or until set. 

Allow to cool, peel off the papers and enjoy a deliciously easy fall treat!  You can store them  in the fridge or freezer and they are perfect sized for a little lunch treat!  Enjoy!

Click here for printable recipe.

Recipe by Lara at Recipe Shoebox.

The ingredients:


1 pkg (8-ounces) cream cheese

1/2 cup sugar
2 eggs 

1/2 cup pumpkin

1 tsp cinnamon

1/2 cup mini chocolate chips + 1 tsp flour

12 Oreos 

Directions: 
In a medium size bowl, beat* the cream cheese 1-2 minutes or until softened and smooth.   Add sugar and beat until combined.  Add eggs, pumpkin, and cinnamon and beat together until smooth. 

In a small bowl, toss together mini chocolate chips and 1 teaspoon flour, then gently stir into batter.   (the flour helps keep the chocolate chips more evenly distributed in the batter)

Place a whole Oreo cookie into the bottom of each paper lined cupcake pan, then pour batter directly over the Oreo, filling it almost to the top of the cupcake paper. 

Bake at 350 degrees for 22-25 minutes or until set.   Allow to cool before eating.  Store leftovers in a tightly covered container  in the fridge or freezer. 

Enjoy! 

*NOTE:  Don't skip beating the cream cheese by itself.  If you start adding ingredients to it unbeaten, you'll probably get a lumpy batter with chunks of cream cheese that won't mix in.  If it does happen, you can blend it in the blender to smooth it out.

*  These freeze very well!   Just place the whole muffin pan (or line them up on a cookie sheet) into the freezer until they're frozen, then remove and place into freezer bags.  You can eat them frozen or thawed!  I put them frozen into the kids' lunches and they're perfect by lunch time!

Read more...

Jack-o-Lantern Pumpkin Cheesecake

Whenever I think of Halloween I always think of the glowing Jack-o-Lanterns on people's front porches. I'm always amazed by some of the detail that people can carve into those things. As much as I like looking at them, they are messy to do. So instead I can create a Jack-o-Lantern on my pumpkin cheesecake. I do this every Halloween. It's cute to look at and it tastes great.

Click here for printable recipe. 

Posted by Jen.

The Ingredients:
1 ready made graham cracker crust
2 8 oz packages of cream cheese, softened
1/2 c sugar
1 tsp vanilla
1/2 c canned pumpkin (not the pumpkin pie blend)
2 eggs
1/2 tsp pumpkin pie spice
1/2 c semi sweet chocolate chips, melted

The Directions:
Cream the cream cheese and sugar together in a bowl until smooth and creamy. Add pumpkin and vanilla. Mix until well blended. Then mix in the eggs and pumpkin pie spice until all blended together.
Reserve 1/3 cup pumpkin batter in a separate bowl. Pour the rest of the batter into prepared crust.

Meanwhile melt chocolate chips in small bowl. Add the reserved 1/3 c cream cheese batter to the melted chocolate. Mix well until you can no longer see the orange pumpkin mixture.Place the chocolate pumpkin mixture into a piping bag (or strong baggie). Cut off a small hole so as to be able to control the amount of batter coming out. Pipe on a Jack-o-Lantern face onto your cheesecake. Flatten down your piping so that it cooks flat.Bake in 350 degree oven for 40-45 minutes or until the center is still barely jiggly or right before cracks start to appear. Remove and let cool on cooling rack. Refrigerate once completely cooled.

Halloween Pumpkin Cheesecake variations:

1. You can make this also using the brownie bottom recipe as found in the recipe for Brownie bottom cheesecake. You will make this in a spring form pan. Follow the rest of the cheesecake batter as directed above.2. Or you could use the pumpkin to create an eerie night time effect for your cheesecake. Instead of mixing the pumpkin into ALL the batter, remove about 1/2 c of the white batter in a separate small bowl and mix in the pumpkin and pumpkin pie spice. (make sure that you have already added the eggs and vanilla before separating any batter) Then pour in the white cheesecake batter into the prepared crust. Drop spoonfuls of the pumpkin batter onto the top of the cheesecake batter and take a knife and gently swirl the pumpkin mixture. For the witch flying, I made sure to swirl it in the same direction.
I found a picture of a witch on a broom. I melted the chocolate chips and cut a tiny hole in the piping baggie. I placed my picture under some wax paper and then I traced the outline of the witch picture with chocolate and then filled it in, like coloring. Once the chocolate is dried, you can remove it from the wax paper and place it on your cheesecake. You can pipe any chocolate shape you want. Lots of chocolate bats, or big white chocolate moon, or silhouette of a werewolf howling are all great options to have with a pumpkin background.

Click here to see a menu of all of our Halloween recipes in one place and be sure to stop by Recipe Shoebox every day this week for more fun Halloweeny recipes!



*****************

Read more...